1. Add rice and water (outside of the portion) to the pot, stirring slightly and pouring off the wash water immediately. Bend your fingers into a rake shape and stir the rice in the pot for 20 strokes. Put water (outside the portion) and stir slightly, tilt the pot and pour off the rice wash water. Repeat this process 2 times until the rice-washing water becomes just slightly white and cloudy.

2. Put 360ml of water in the pot and let the rice absorb the water for 30 minutes.

3. Cover the pot with a lid and turn the heat down to an intensity that doesn't exceed the bottom of the pot and heat it directly.

4. Bring to a boil, turn down the heat to low and cook for another 7 to 8 minutes.

5. When the lid crackles, turn the heat to high for a moment, then turn it off immediately. If you like your rice a little burnt, reheat it a little longer.

6. Let it sit for 15 minutes, then stir the rice around and it's done.

Tips:

As long as you have fragrant rice, and a dish and a soup, it is a hearty meal. Rice is the basic of Japanese home cooking and Japanese cuisine